Meals and Courses

Pork Escalopes with Tomato Pasta

cook 30 mins
  • 2 pork escalopes, about 175 g (6 oz) each, halved
  • 2 eggs, beaten
  • 125 g (4 oz) breadcrumbs
  • 375 g (12 oz) spaghetti
  • 1 small onion, chopped
  • 1 garlic clove, crushed
  • 5 ripe tomatoes, chopped
  • 1/2 teaspoon caster sugar
  • small handful of basil leaves, torn
  • 3 tablespoons sunflower oil
  • salt and pepper
  • grated cheese, to serve
  • Place the escalope halves between sheets of clingfilm and bash with a rolling pin until 5–8 mm (¹/8– 1/3inch) thick. Place the beaten eggs on one plate and the breadcrumbs on another and season well. Dip the pork in the egg to coat, then the breadcrumbs, pressing firmly to coat.
  • Cook the spaghetti in a saucepan of lightly salted boiling water for about 10 minutes until just tender.
  • Heat 1 tablespoon of the oil in a frying pan, add the onion and garlic and cook for 5 minutes until softened. Add the tomatoes and sugar and season with salt and pepper. Cook for about 5 minutes until the tomatoes are soft and pulpy. Stir in the basil.
  • Meanwhile heat the remaining oil in a large frying pan, add the pork escalopes and fry, in batches, 2 at a time for 3 minutes on each side until golden, crisp and cooked through.
  • Drain the spaghetti, mix with the tomato sauce, sprinkle with grated cheese and serve with the pork escalopes.
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